APPEARANCE

ON THE VINE: Hàrslevelü has long bunches with very round berries that turn yellow as they ripen. It is an extremely vigorous grower but very susceptible to rot.

IN THE GLASS: Green yellow.

SMELL

The Hungarian versions are powerfully scented, spicy and aromatic. Local examples are more low-key.

TASTE

Fresh and fruity with pear and apple flavours. The palate tends to dissipate after about a year because of the low levels of acid.

ORIGIN

The name means “linden leaf” (the leaf of a lime tree). It is the most widely planted variety in Hungary, where it produces aromatic, spicy white wines. It also imparts a perfumed note and smoothness when blended with Furmint grapes in the famous Hungarian Tokaji dessert wines. The best varietal examples are produced around Kunbaja on the Yugoslavian border; at Baj on the Danube and in the vineyards of Vilány. Grapes grown in the foothills of the Mara Mountains are used to make sweet Debroi Hàrslevelü.

IN SOUTH AFRICA

Local growers experimented with this unusual variety in the 1970s, but were not impressed with its excessive vigour and susceptibility to rot. The few producers persevering with the grape tend to opt for sweet styles.

ELSEWHERE IN THE WORLD

AGEING POTENTIAL

Local versions tended to be made to be consumed young, within a year of purchase. The Tokaji wines, however, have long-term ageing potential.

MATCHING WITH FOOD

SERVING TEMPERATURE

Between 8° and 10° C in the case of sweet examples.